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Homemade Banana Ice Cream without Eggs

A creamy, egg-free banana ice cream that captures the essence of summer with every scoop, offering a guilt-free indulgence without compromising on flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 7 pieces Medjool dates, pitted Ensure they are soft and fresh for the best sweetness. If necessary, soak in warm water for 10-15 minutes.
  • 5 pieces ripe bananas, peeled Look for bananas with brown spots; they add the perfect natural sweetness and creaminess.
  • 1/2 cup coconut cream, melted Use full-fat canned coconut cream for best results.
  • 1/4 cup water This will help thin out the mixture for blending.
  • 1/4 cup collagen Optional for added protein. Choose a flavorless brand.
  • 2 teaspoons vanilla extract Enhances the overall flavor profile.
  • 1/2 teaspoon cinnamon Optional, adds a warm note; skip if you prefer pure banana flavor.
  • 1 pinch salt Balances the sweetness.

Method
 

Preparation
  1. Soak the dates in warm water for 10-15 minutes until softened.
  2. Drain the softened dates and add to the blender with the ripe bananas, melted coconut cream, water, collagen, vanilla extract, cinnamon (if using), and salt.
  3. Blend the mixture until smooth and creamy, approximately 1-2 minutes.
Churning and Freezing
  1. Pour the blended mixture into an ice cream maker and churn according to the manufacturer’s instructions for 20-25 minutes.
  2. For firmer ice cream, transfer the mixture to a container and freeze for at least 1 hour before serving.

Notes

Store in an airtight container in the freezer for up to 1 week. Let the ice cream sit out for a few minutes to soften before serving if it hardens too much.